Judy's Strawberry Pretzel Salad Recipe

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Most Helpful Positive Review

Jan 29, 2008

This is always a hit! Tips I live by to make this turn out every time. 1) DON'T bake the pretzel layer any longer than 10 minutes. 2) Double the amount of jello to make it proportional to the amount of cream cheese. 3) Let the jello chill to thicken slightly before spreading on the cream cheese layer.

—Lynde

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Most Helpful Critical Review

Dec 15, 2002

I gave this recipe one star because it is a heart attack waiting to happen! I had it at a luncheon over 20 years ago and thought it was soooo good I have been searching for this ever since. Finally I found it on this website....but I was horrified to see the nutrition content. No way could I prepare this recipe as written, so I changed it. I through out ALL the sugar. This recipe needs none. It is a salad, not an end-all dessert. I used only 1/4 margarine in the pretzel crust and that was fine. I also used fat free Cool Whip and light cream cheese. I couldn't bring myself to use fat free cream cheese, it is so awful. But I suppose you could get away with it and hope the Cool Whip sweetens it up. Anyway, the lighter version is very tasty, and I feel much better about serving this to my family and friends.

—MRF

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1,157 Ratings

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Dec 09, 2004

I have made this a few times now with perfect results. I read the reviews prior to making it and found it extremely helpful to do the following: 1) instead of using 2 cups of water, use 1 cup of boiling water to dissolve the package of gelatin, then add 3/4 cup strawberry juice/syrup, and then add the strawberries; and 2)put the gelatin/strawberry mixture in the fridge for about an hour or so to thicken a bit before pouring it overtop of the cream cheese mixture (this is very key for the success of the dessert). I really think these changes helped to enhance the texture and flavor of the gelatin layer. I highly recommend trying this. I have taken it to two dinner parties now and cannot tell you how many compliments I received, my friends were thoroughly impressed. Thanks for the fantastic recipe!!!

—KRISTIN41

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Nov 15, 2005

This was really good! I added some vanilla (1/2 tsp) to the cream cheese layer. I also think the crust should be a bit sweeter- I will try it with white and brown sugar next time. As other readers have warned, this crust will turn to CEMENT if you cook it too long. Take it out after 10 minutes even if you don't think it's cooked. It will get hard as it sits! Roll the side of a drinking glass over the crust in the pan- it makes an easy job of pressing it in.

—KIMBERLYP

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Jan 19, 2011

This is definitely a 5 star recipe that has been around for years. If it was not offered during my family's Thanksgiving and Christmas holiday they would protest in rebellion! Only recommendation I would make is to use butter gold pretzels as this enhances the flavor. PLEASE NOTE: This is NOT a recipe that keeps for days... it needs to be eaten within the first 48 hours as the pretzel crust breaks down and softens and it just does not do it justice - Hands down to the crunch in this salad, it's a winner.

—Crystal S

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Feb 08, 2004

Delicious! This a a great dessert! Two suggestions: 1) do not bake the crust any longer than the 10 minutes called for, even if you are adding extra pretzels, butter and sugar to the crust. If the butter/sugar mixture gets too hot it will turn to cement and a chisel will be required for removing it from the dish- I found out the hard way and 2) when choosing your strawberries take note of the amount of juice they are sitting in and reduce the two cups of water by that amount. Enjoy!

—ERWILF

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Jul 06, 2003

I have been making this for at least 15 years and everyone fights over it. They want to get their share. My recipe differs a little. It calls for 2 cups pretzels, marg. instead of butter and 3 tsp.( I use heaping tsps.) sug. for crust. For cheese middle it is the same only it calls for 1- 8 oz cream cheese instead of 2. Top layer is 2 small pkgs. jello,water the same,but use 2-10 oz. cartons frozen strawberries. I like Birdseye brand in syrup. If berries are whole, I chop them up. It really needs to chill several hours. This is my most requested jello recipe ever! It really is like a dessert! When I first made it, no one could figure out what the bottom was made of! You really must try. Thanks Tom!

—awesome in tummy

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Nov 08, 2003

I've made this several times for work potlucks. I would make it the night before and it always turned out beautifully (it's a big hit!). Once I made it during an afternoon for dinner that night and the pretzel crust was much too hard. I think the trick is letting it sit overnight long enough for the crust to soften. It's definitely my favorite!

—JILL ENABNIT

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Nutrition

Calories
371 kcal
19%

Carbohydrates
41.2 g
13%

Cholesterol
54 mg
18%

Fat
22.3 g
34%

Fiber
0.8 g
3%

Protein
4.2 g
8%

Sodium
327 mg
13%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Judy's Strawberry Pretzel Salad

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 371
Calories from Fat: 200

% Daily Value *
Total Fat 22.3g 34 %
Saturated Fat 14.7g 74 %
Cholesterol 54mg 18 %
Sodium 327mg 13 %
** Potassium 78mg 2 %
Total Carbohydrates 41.2g 13 %
Dietary Fiber 0.8g 3 %
Protein 4.2g 8 %
** Sugars 33.6g
Vitamin A 13 %
Vitamin C 18 %
Calcium 4 %
Iron 8 %
** Thiamin 5 %
** Niacin 7 %
** Vitamin B6 2 %
** Magnesium 2 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.